Cream Cheese-Stuffed Carrot Cake Cookies
Soft, chewy and moist carrot cake cookies filled with rich cream cheese frosting — the ultimate cozy dessert in cookie form!
Equipment
- 1 Mixing bowl Medium to large size
Ingredients
Cookie Dough + Filling
- 2 ½ tablespoon Granulated sugar for filling
- ⅔ cup Cream cheese at room temperature
- ½ teaspoon Pure vanilla extract for filling
- 1 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ⅛ teaspoon Ground nutmeg
- ½ cup Unsalted butter softened
- ½ cup Light brown sugar packed
- ⅓ cup Granulated sugar for dough
- ½ cup Grated carrots blotted to remove moisture
- 1 teaspoon Vanilla extract for dough
- 1 Large egg at room temperature
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat cream cheese, 2 ½ tablespoon sugar, and vanilla extract until smooth. Freeze by spooning into small dollops on waxed paper for 30 minutes.
- Whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl.
- Cream softened butter with brown sugar and granulated sugar until fluffy.
- Mix in egg and 1 teaspoon vanilla extract until combined. Fold in blotted grated carrots.
- Add dry flour mixture into wet mixture and mix until just combined.
- Use scoop to portion dough, press frozen cream cheese into center, enclose, and roll into smooth balls.
- Place cookie balls on baking sheet and bake 12-14 minutes until set and golden.
- Let cookies cool on baking sheet for 3-5 minutes before transferring to a wire rack.
- Store in airtight container on the counter for 2 days, or refrigerate for 5 days. Freeze for longer storage.
- Optional: Add walnuts or pecans if desired when folding in carrots for extra texture.
Notes
For best results, blot carrots dry 3 times to ensure soft, chewy cookies don't get weighed down with moisture. Cookies can be frozen fully assembled and baked straight from the freezer!